COFFEE CHOCOLATE MOUSSE, ESPRESSO SABAYON AND SLOW ROASTED STRAWBERRIES

Ingredients

• 120 g dark or milk chocolate

• 120 g dark or milk chocolate

• 1 free-range eggs, separated

• 1/4 cup brown or treacle sugar

• 310 ml fresh cream

• 125 ml cooled down espresso granules

• 3 egg yolks

• 2 Tbsp sugar

• 250 g strawberries, washed, hulled and sliced

• icing sugar, for dusting

• 100 g melted dark or milk chocolate

Cooking Instructions

1. To make the chocolate mousse, melt 200 g chocolate in a heatproof bowl over a warm water pot.

2. Melt and stir until smooth. Allow to cool.

3. Whisk 3 egg whites until soft peaks form. Add 1/4 cup brown sugar and beat until stiff and glossy.

4. Beat the 3 egg yolks and fold into chocolate mixture. Add 60 ml of cream to the egg and chocolate mixture. Fold half the beaten egg white into the chocolate mixture. Whisk the remaining cream and fold into chocolate mixture.

5. To make the coffee sabayon, combine 4 egg yolks and 125 ml sugar in a double boiler. Beat constantly with whisk until thick and fluffy, add coffee and beat until the mixture almost triples in volume. This will take about 10 mins. Before serving, place in refrigerator to cool for 10 mins.

6. To make the slow roasted strawberries, preheat the oven to 160°C. Remove the strawberry leaves, but keep the stalks intact. Dust with icing sugar. Bake in oven for about an hour. The strawberries will keep their shape. Loose some moisture but keep all the concentrated juices inside.

7. To make the chocolate shavings, cut two sheets A4 baking paper. Use the 100 g melted chocolate and spoon over 1 sheet of paper. Cover with the remaining paper and use your hand to smooth the chocolate evenly, careful not to run out on the sides. Roll up like a roll and place in deep freezer to set. Remove and allow to thaw a little. Pull the one sheet from the other, to make the chocolate curls.

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